Title: CHINESE: NOODLES AND GRAVY (YEE MEIN)
Categories: Main dish, Bar-b-q, Vegetables, Ethnic, Chinese
Yield: 6 servings
20 sm Chinese mushrooms (or 1 can
- sliced mushrooms)
1/4 lb Chinese barbecued pork
1/2 lb Bok choy
1 pk Pre-fried noodles (1/2 lb)
1 qt Chicken stock
3 ts Oil
1/2 lb Bean sprouts
2 Green onions, slivered
1/2 ts Salt
1/2 ts Sugar
2 tb Oyster sauce
1 ts Cornstarch
2 ts Water
Cook Chinese Mushrooms by boiling in water for 10
minutes. Rinse, squeeze dry, remove and discard stems;
cut mushrooms into strips, julienne style.
Cut Barbecued pork into very thin slices.
Break branches off center stock of bok choy. Remove
and discard any flowers. Peel outer covering off of
center stock. Cut bok choy diagonally into 2 inch
lengths.
Bring chicken stock to a boil, add noodles, and cook
for 5 minutes. Drain and set aside. Discard the
stock, as it will be quite oily!
Heat wok, add 1 tablespoon oil and stir-fry bok choy,
beansprouts, green onions, barbecued pork, and
mushrooms for 3 minutes, adding 1/2 teaspoon salt and
1/2 teaspoon sugar. Remove and set aside.
Heat wok, add 2 tablespoon oil and noodles. Stir-fry
for 2 minutes; then, add the oyster sauce. Mix well.
Add all other ingredients, EXCEPT cornstarch and 2
teaspoon water, and toss together water, and toss
together until well mixed.
Add thickening made by mixing the cornstarch with the
cold water. Cook for 1 minute, and serve.
